Chingri Machcher Bora

Chingri macher bora basically means prawn fritters. This recipe is my Nani's version of the fritters which we use to relish sitting in summer shade with dal and chawal. My Nani's version of chingri macher bora does not have any chingri as such but she use to use the feet of prawn for making them. These crispy fritters are especially a delight with chai or along with humble dal-chawal. What I personally like about them is that we normally tend to throw the feet part of prawn along with shell and head but this dish always tempts me to retain them for making these special fritters.

Serves 2

GOES WELL WITH: From Chai to Chawal from Wine to water this goes well with anything and everything.

POINTERS:

• Try using feet and tail of larger prawns such as those of Tiger Prawns.
• Retaining prawn feet is simple as and when you use prawn carefully takeout the feet, head and tail. For this dish I try to retain feet and tail of prawn.
• To make any fritters crispy add rice flour to the batter.

INGREDIENTS:

Feet and Tail of 1/2 kg Tiger Prawn

1/2 tsp Turmeric for marination

1 tsp Turmeric for batter

Salt to taste and for marination

2 finely chopped Green Chillies

2 tbsp Besan/Gram flour

1 tbsp Rice flour

1 tsp Ajwain/ Carum seeds

finely chopped Corriander

Water to make the batter

Oil to fry

METHOD:

• Place the feet and tail of Tiger Prawns in a mixing bowl and add Turmeric and salt to it. set aside for at least 15 minutes but not more than 2 hours.
• In another mixing bowl add besan, rice flour, salt, turmeric, chillies, ajwain, corriander and water. Mix well into a smooth but slightly sticky batter. Add the marinated prawns to it. 
• Heat oil and take little batter and start making fritters.
• Enjoy Chingri macher bora with green corriander chutney.